Blackberry Ricotta Cornbread Recipe

Name: Blackberry Ricotta Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Water; 2 Tablespoons Ground Flax Seed; 1 Tablespoon Earth Balance Butter Substitute; 1 cup Unbleached White Flour, Plus 1 Tablespoon; 1 cup Cornmeal; 1/4 cups Raw Sugar; 4 teaspoons Baking Powder; 1/2 teaspoons Sea Salt; 1 cup Rice Milk Or Other Non Dairy Milk; 1/4 cups Sunflower Or Safflower Oil; 1 cup Fresh Blackberries; 1 ear Corn; 1/2 cups Tofutti Non Dairy Ricotta

Servings: persons

6 Tablespoons Water
2 Tablespoons Ground Flax Seed
1 Tablespoon Earth Balance Butter Substitute
1 cup Unbleached White Flour, Plus 1 Tablespoon
1 cup Cornmeal
1/4 cups Raw Sugar
4 teaspoons Baking Powder
1/2 teaspoons Sea Salt
1 cup Rice Milk Or Other Non Dairy Milk
1/4 cups Sunflower Or Safflower Oil
1 cup Fresh Blackberries
1 ear Corn
1/2 cups Tofutti Non Dairy Ricotta

1
["Use organic ingredients whenever possible.", "Preheat your oven to 425u00b0F.", "Heat the water in a small pot over a low heat. Once water is hot add the ground flax and simmer for 3 minutes whisking occasionally until it's thick. Turn off the heat and set aside.", "Melt the Earth Balance in a 10"" cast iron skillet over medium heat. Once melted, turn off the heat and swirl the butter around to coat the skillet.", "In a large bowl, mix together 1 cup of the flour with the cornmeal, sugar, baking powder and salt. Set aside.", "In another bowl, whisk together the milk, oil, and flax goop that you prepared a few moments ago.", "Put the blackberries in a small bowl. Sprinkle the 1 tablespoon of flour over the blackberries and gently shake to coat them.", "Scrape the kernels from the cob of corn and set them aside.", "Pour the wet ingredients into the dry and fold to combine. Fold in the corn and ricotta. Gently fold in the blackberries. Put the batter into the skillet with the melted butter. Put the skillet into the preheated oven and bake for 25 minutes. When done, a toothpick should come out clean and the edges should be golden brown.", "Allow to cool for 30 minutes before cutting.", "Recipe inspired by a recipe posted on a blog, The Best Remedy."]

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Tablespoons Water, 2 Tablespoons Ground Flax Seed, 1 Tablespoon Earth Balance Butter Substitute, 1 cup Unbleached White Flour, Plus 1 Tablespoon, and more.

Yes, Blackberry Ricotta Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Ricotta Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions